From the herbs and spices we use for homemade adobos and salsas, to our hand-ground tortillas, to the entrees and sauces we create from scratch, every dish is prepared with a reverence to the states of Mexico—glorious places like Yucatan, Veracruz, and Chiapas.
The chocolate used in our mole sauce is made from specialty cocoa beans we grind in-house. The garlic in the camaron al mojo de ajo is peeled from whole cloves. The skillet-baked blueberries in the pastel de mora are always fresh-picked. The tomatoes in our salsa are cooked on a wood-burning grill.
